NOTE: To make plain biscotti, omit spices, coconut, and coconut essence. Use vanilla and almond essences instead. To make other kind of biscotti, add in peanuts, choc chips, pistachio, etc

Preheat oven 350°F.

Line a baking sheet with parchment paper

Mix flour and spices, set aside

Beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled.

Stir in flour until smooth; the dough will be sticky.

Stir in coconut.

Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two logs

Straighten the logs, and smooth their tops and sides with wet spatula

Bake for 25 minutes then take it out

Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.

Reduce oven to 325°F.

With a serrated knife to cut the log as show on picture and stand them on a rack (if you have, this is to ensure even baking), and bake again for 25 mins.